Q.1 How would you describe the market potential for the processing of Mustard-based products and the opportunities for Mustard processing at a micro food processing level?

Rapeseed-mustard is an important group of crops cultivated in almost 24 states of the country.Among the 7 edible oilseed crops grown in the country, Rapeseed-mustard group of crops occupies second position in area and production after soybean. However, in terms of contribution of Rapeseed-mustard oil in the total oil basket of the country, Rapeseed-mustard stands first with about 36% contribution. With the concerted efforts of Government of India, Indian Council of Agricultural Research (ICAR), State Governments and farmers the Rapeseed-mustard production has increased substantially during last 3 decades and reached up to 11.75 million tonnes(2021-22). The major Rapeseed-mustard growing states in the country are Rajasthan, Uttar Pradesh, Madhya Pradesh, Haryana, West Bengal, Assam and Chhattisgarh. Rapeseed-mustard is also cultivated in other states like Punjab, Delhi, Bihar, Odisha etc.
There is tremendous scope and opportunities for mustard processing and value edition at a micro food processing level. There are several mustard based products which can be produced at the micro level processing to fetch the maximum income. Some of the mustard based products are:

• Yellow mustard- White mustard seeds are blended with water, vinegar, salt, and turmeric to form a smooth paste with a mild zesty flavour. Yellow mustard is often used as a condiment for hamburgers, hot dogs, and sandwiches.
• Honey mustard- Honey and yellow mustard are combined in the ratio of 1:1 for a sweet and tangy spread often used as a dipping sauce and salad dressing.
• Dijon mustard- Dijon is typically made with husked black seeds, wine, salt, and spices for a sharp taste. It's generally used in sauces, salad dressings, and pairs well with mayonnaise.
• Spicy brown mustard- A high proportion of brown mustard seeds are partially crushed and mixed with spices to create a pungent, grainy paste. It pairs greatly with deli sandwiches and is frequently used in Chinese and Indian cuisine.
• Whole grain mustard- Whole and semi-crushed seeds are used to form a thick paste that offers a deep, robust taste and coarse texture. As it's the least processed, whole grain mustard may retain the most nutrients from the mustard seed.
• Mustard sauce- It is a delicious spicy product containing white vinegar, salt, white sugar, citric acid and water.
• Mustard oil- Mustard oil is the main product of mustard which is being extracted through mechanical extractions, kacchi ghani, or through solvent extractions. Mustard oil may be of different qualities based on the varieties being used for extraction. There are the varieties, commonly known as bio fortified varieties having low erucic acid (<2%) in oil and <30µmol glucosinolate in per gram of defatted seed meal or the varieties having <2% erucic acid.

Q.2 Could you please tell us about the support and facilities provided by ICAR-DRMR to micro food processing enterprises?

ICAR-DRMR, Bharatpur is supporting the micro-food processing enterprises, particularly oil extraction, at micro level. These efforts are primarily being taken under different schemes viz., STC (TSP), SCSP and form funding of DAC in project mode but not under PMFME Scheme. ICAR-DRMR is also providing demonstrations on extraction unit, both mechanical and kacchi ghani oil extraction. Through Front Line Demonstrations, ICAR-DRMR is promoting the scientific cultivation of non-quality and quality (bio-fortified) mustard cultivation in the country so that the product can be further utilized for processing to produce value added products. Through its Agri-business incubation centre (ABI), ICAR-DRMR is also guiding farmers to start mustard based micro-food processing, especially the establishment of mini mustard oil expellers.

Q.3 What are your thoughts on the scope of value addition in Mustard processing?

Based on our experiences, there is enough scope for value addition in mustard processing particularly the production of mustard sauce, whole grain mustard, mustard powder, honey mustard based and quality mustard oil using mechanical/kacchi ghani mini/medium extraction units. By putting mini mustard oil extraction units at community level, the young entrepreneurs can help in micro processing and value edition in mustard. The value added processed product can be licenced and sold with brand name locally as well as in large areas. This will also provide opportunity to consumers to get premium products at their doorstep.

Q.4 With the immense experience that you have gathered over the period, how do you think the PMFME Scheme would be able to empower micro food processing enterprises?

The key objective of the PMFME Scheme is to bring new technology and to provide affordable loans to help new entrepreneurs to enter new markets. The PMFME Scheme envisions to increase the access to credit to existing micro food processing entrepreneurs for technology up-gradation and also supports aspiring entrepreneurs to establish their food processing unit. The Scheme aims to provide capacity building of entrepreneurs through technical knowledge, skill training, and handholding support services. This will help to enhance the competitiveness of existing individual micro-enterprises in the unorganized segment of the food processing industry and promote formalization of the food processing sector. The PMFME Scheme also extends support to Farmer Producer Organizations (FPOs), Self Help Groups (SHGs) and Producers Cooperatives along their entire value chain. The One District One Product (ODOP) approach under the PMFME Scheme will result in providing additional benefits to an entrepreneur in terms of the procurement of inputs, availing common services and marketing of products. Provisions made under the PMFME Scheme can be utilized to establish mustard based micro food processing units at community level through SHGs/FPOs/FPCs.

Q.5 What would be your advice to aspiring food processing entrepreneurs?

I shall advice aspiring food processing entrepreneurs to established mini mustard oil extraction unit/mustard sauce production unit/honey mustard based unit etc. under the PMFME Scheme to empower themselves in the field of micro food processing sector. At community level, mustard based micro processing units can be established under this scheme through SHGs/FPOs/FPCs.

About the Guest

Dr. P. K. Rai completed his early schooling in Azamgarh district of Uttar Pradesh. He earned B.Sc. in Agriculture in 1986 from Gorakhpur University, Gorakhpur and M.Sc. and Ph.D. in Mycology and Plant Pathology from the Institute of Agricultural Sciences, Banaras Hindu University in 1989 and 1993 respectively. During 1994 to 1996, he handled a grant-in-aid project of CSIR as Senior Research Fellow at Banaras Hindu University. He started his career in later part of 1996 as Assistant Professor at S.K.N. College of Agriculture, Jobner (erstwhile SKRAU, Bikaner) for teaching the UG/PG students and guiding PG students in the fields of Plant Pathology. In 2005, he joined Sardar Vallabhbhai Patel University of Agriculture & Technology, Meerut as Associate Professor (Pathology & Microbiology) in the College of Biotechnology where he taught various UG/PG courses. Dr. Rai was selected as Principal Scientist (Plant Pathology) by the Indian Council of Agricultural Research and was placed at ICAR-Directorate of Rapeseed-Mustard Research, Bharatpur. ICAR appointed him as Director of ICAR-Directorate of Rapeseed-Mustard Research (ICAR-DRMR) on 1 st January, 2017. During his services in universities, he guided 4 Ph.D., 9 M.Sc. (Ag) and 12 B.Tech (Biotechnology students).

Rai, whose research interests covered the fields of Plant Pathology is known to have worked on pigeonpea blight and wilt, wilt of cumin, Alternaria blight of Cassia angustifolia and Catharanthusroseus, chickpea Rhizobia, white rust, Sclerotinia rot and Alternaria blight of mustard. He was associated in the development of three Indian mustard varieties and 16 traits specific germplasms. As Director of ICAR-DRMR and Project Coordinator, All India Coordinated Research Project on Rapeseed-Mustard Research, he is coordinating Rapeseed- Mustard program through its 22 coordinating and 24 volunteer centers across 24 States of India. Several initiatives were taken by him to restructure Rapeseed-Mustard AICRP. New programs initiated on crop improvement, crop production and crop protection. During his leadership, ICAR-DRMR reached to large members of farmers in different States through NEH, SCSP, STC, FLD programs. During his five-year tenure, more than 5 lakhs farmers and farmwomen were benefitted directly and 10 lakhs indirectly through various outreach programs. The directorate has signed MoUs with several NGOs to promote cultivation of bio- fortified mustard varieties. Dr. Rai has received several awards form professional societies including Dr. P.R. Kumar Outstanding Brassica Researcher Award by SRMR (Society for Rapeseed-Mustard Research), ISMPP-Fellowship, Prof. J.S. Dastur Memorial Award of

Academy for Environment and Life Sciences, SPR-Fellowship of Society for Plant Research, SRMR-Fellowship award, Life time achievement award of Astha Foundation, Best Scientist Award of ICAR-DRMR, Bioved-Honorary Fellowship Award of Bioved Society, SRDA- Fellowship award.